Izvorni znanstveni članak
https://doi.org/10.31895/hcptbn.17.1-2.5
Quality evaluation of “Kangu” produced from bambara nut (Vigna subterranean) and yellow maize (Zea mays) composite flour
Amos Oluwafemi Ayodeji
; Department of Food Technology, Faculty of Technology, University of Ibadan, Nigeria
Olapade Abiodun Adekunle
; Department of Food Technology, Faculty of Technology, University of Ibadan, Nigeria
Awofadeju Oluwayemisi Foluke
; Department of Forest Product Developments and Utilization, Forestry Research Institute of Nigeria, Nigeria
Sažetak
Legumes play a very important nutritional role in the diet of millions of the populace around the world as major sources of protein and minerals (FAO, 2016). In developed countries, plant proteins are now considered as important component than major nutrients. The aim of this study is to produce ‘kangu’ from bambara nut and maize composite flour. This study examined the chemical properties of ‘Kangu,’ a value added snack produced using composite flour of Bambara groundnut and maize. Four composite flours were prepared by homogenously mixing Bambara flour and maize flour in the proportions of 90:10, 80:20, 70:30, and 60:40 and evaluated for functional properties and chemical composition. Valueadded
snacks produced were evaluated for colour properties, water absorption ability and sensory acceptability using 100% Bambara flour as a control. The loose bulk density, packed bulk density, dispersibility, water and oil absorption of the composite flour increased when compared with 100% Bambara flour. At 70°C, 80°C and 90°C, the swelling power of composite flour was nearly the same, with only a little differential at 50°C, and 60°C. The moisture content, ash, fat and crude fibre of the composite flours significantly increased when compared to 100% Bambara flour with the exception of protein and carbohydrate. Sensory evaluation by semi-trained panelist indicated consumer acceptability. However, the sample that contained 60% Bambara flour and 40% maize flour scored the highest for crunchiness, taste and overall acceptability, while 100% Bambara flour scored the highest for appearance and colour. Composite flour with 30% maize substitution absorbed the highest moisture (0.76 g) among other stored snacks. Maize is rich in the amino acid methionine and deficient in lysine which is readily available in bambara groundnut, where as methionine is limited in bambara nut, this suggested that products from bambara and maize flour should be encourage so as to solve the problem of malnutrition
Ključne riječi
Hrčak ID:
287187
URI
Datum izdavanja:
14.12.2022.
Posjeta: 539 *